Mandarin Beef Buns
MAKE-AHEAD TIP: Prepare and cook buns as directed. Cool for 30 minutes; wrap in heavy foil and freeze for up to 1 month. To reheat, leave the frozen buns in foil wrap. Bake in 325°F. oven about 40 minutes or until heated through.
1 Tbspcooking oil
2 cshredded cooked beef or pork
1/4 tspcrushed red pepper
2 Tbspgrated ginger root
1 cchopped bok choy, napa, or green cabbage
1 tspfinely shredded orange peel
1/3 cthinly bias-sliced green onions
1/4 choisin sauce
1 pkg(16 oz) hot roll mix
1 largeegg, beaten
How to Make Mandarin Beef Buns
- For filling, in a large skillet heat oil over medium heat. Add beef and red pepper; cook for 3 minutes. Add bok choy or other cabbage, ginger root, and orange peel; cook for 2 to 3 minutes or until bok choy is wilted. Stir in onions and hoisin sauce; remove from heat. Cool.
- Meanwhile, prepare the hot roll mix according to package directions. Divide the dough into 24 portions. Roll each portion into a ball. On a lightly floured surface roll or pat each ball into a 3 ½ inch circle.
- For each bun, place about 1 tablespoon of the filling in center of a circle. Moisten edges of dough with water and bring up around filling, pinching the edges together to seal.
- Arrange the filled buns, seam sides down, on 2 lightly greased baking sheets. Cover and let rise in a warm place for 20 minutes. Brush with beaten egg; sprinkle with sesame seed. Bake in a 375°F. oven about 15 minutes or until golden.